Creamy Spinach and Artichoke Stuffed Chicken Breast

Elevate your weeknight dinner with this Creamy Spinach and Artichoke Stuffed Chicken Breast! It's sophisticated comfort food with a touch of elegance. Find the full spinach recipes inside!

May 22, 2025
By Emily Torres.

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Recipe Introduction: Step Up Your Spinach Recipes Game!

Ever feel like you're stuck in a culinary rut? yeah, me too. that's why i'm stoked to share this creamy spinach and artichoke stuffed chicken breast recipe.

It takes the deliciousness of spinach and artichoke dip and stuffs it inside juicy chicken. it's a flavor explosion!

Creamy Comfort: A Delicious Overview

This isn't some ancient family recipe. but, spinach artichoke dip is a total american classic. this recipe elevates it. it's perfect for a vegetarian weeknight dinners – but with chicken.

This recipe is medium difficulty. it takes about 50 minutes to make 4 servings.

Why You'll Love This Recipe

One big benefit? lean protein! chicken is great for you. it's also perfect for a dinner party where you want to impress.

What makes this chicken special? it's unexpectedly delicious. it offers a new way to enjoy comforting flavors. it also caters to fans of spinach mushroom pasta because of the cheesy creaminess.

It's honestly one of my fave pasta dinner recipes .

Get Ready to Assemble!

Let's talk ingredients for this creamy dream. it all starts with chicken breasts. grab some fresh spinach, artichoke hearts, and cheese.

Don't forget the garlic! now you can ditch those boring pasta dinners , lets level up.

This recipe will also work with mushrooms; try to create a variation using our keyword parmesan spinach mushroom pasta skillet later.

You can easily turn this recipe to a spinach mushroom version or create a quick pasta skillet .

Okay, here's that section on ingredients and equipment, written like I'm chatting with a friend. Hope you dig it!

Creamy Spinach and Artichoke Stuffed Chicken Breast Recipe Card

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Preparation time:25 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon garlic powder (5ml)
• 1/2 teaspoon paprika (2.5 ml)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (15 ml)
• 2 cloves garlic, minced (about 2 teaspoons)
• 10 ounces (280g) fresh spinach, roughly chopped (or frozen spinach, thawed and squeezed dry)
• 1 (14-ounce/400g) can artichoke hearts, drained and chopped
• 4 ounces (115g) cream cheese, softened
• 1/4 cup grated Parmesan cheese (30g)
• 1/4 cup grated mozzarella cheese (30g)
• 1/4 cup mayonnaise (60ml)
• 1 tablespoon lemon juice (15 ml)
• 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons panko breadcrumbs (15g)
• 1 tablespoon melted butter (15 ml)

Instructions:

• Butterfly each chicken breast by slicing horizontally through the center, almost all the way through. Open like a book. Pound gently with a meat mallet (or rolling pin) to an even thickness (about ½ inch). Season with olive oil, garlic powder, paprika, salt, and pepper.
• Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and stir in artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, mayonnaise, lemon juice, red pepper flakes (if using), salt, and pepper.
• Divide the spinach and artichoke mixture evenly among the chicken breasts. Spread the filling over one half of each butterflied breast, then fold the other half over the filling. Secure with toothpicks if needed.
• Heat remaining olive oil in the same skillet over medium-high heat. Sear the chicken breasts on both sides until lightly browned. (If using an oven-safe skillet, transfer to a preheated oven. Otherwise, transfer to a baking dish).
• Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). If desired, mix melted butter with Panko breadcrumbs and sprinkle over the chicken during the last 5 minutes of baking.
• Let the chicken rest for a few minutes before serving. Remove toothpicks.

Ingredients & Equipment: Let's Get This Party Started!

So, you're ready to whip up this ah-mazing creamy spinach and artichoke stuffed chicken breast? awesome! first, let's gather our goodies.

Honestly, having everything prepped makes the whole process way less stressful. i speak from experience.

Main Ingredients: The Starry Lineup

Okay, here's what you'll need. Remember, these are just the building blocks for a masterpiece. Also, This is a perfect recipe to start exploring new Spinach Recipes .

• Chicken Breasts: 4 boneless, skinless ones, about 6 oz ( 170g ) each. Look for chicken that's pink and plump, not pale and sad. That's a good sign of quality.
• Olive Oil: 1 tablespoon (15 ml) for the chicken and another 1 tablespoon (15 ml) for the filling.
• Garlic Powder: 1 teaspoon (5ml)
• Paprika: 1/2 teaspoon (2.5 ml)
• Salt & Pepper: To taste, my friend. Always.
• Fresh Spinach: 10 ounces (280g) roughly chopped. Or, you can totally use frozen, just make sure to thaw it and squeeze out ALL the water. Seriously, squeeze hard.
• Artichoke Hearts: 1 (14-ounce/400g) can, drained and chopped. Marinated ones? Go for it.
• Cream Cheese: 4 ounces (115g) , softened. I'm talking, leave it out on the counter for like, an hour. Trust me.
• Parmesan Cheese: 1/4 cup (30g) grated. Real parmesan. The stuff in the green can? We can do better. This works well into all types of Vegetarische Diners .
• Mozzarella Cheese: 1/4 cup (30g) grated. Because cheese makes everything better.
• Mayonnaise: 1/4 cup (60ml) . Full fat, light fat, whatever floats your boat. I won't judge.
• Lemon Juice: 1 tablespoon (15 ml) . Freshly squeezed is always better, but bottled is fine in a pinch.
• Red Pepper Flakes: 1/4 teaspoon (1.25 ml) optional. For a lil' kick.
• Panko Breadcrumbs: 2 tablespoons (15g) optional, for topping.
• Melted Butter: 1 tablespoon (15 ml) optional, for topping.

Seasoning Notes: Let's Make Some Magic

Okay, the spices are where the magic happens. Don’t be scared to experiment!

• Garlic & Paprika: A classic combo for chicken. So yummy!
• Red Pepper Flakes: Adds a touch of heat that balances the richness.
• Lemon Juice: Brightens everything up. Don't skip it!
• Flavor Enhancers: A dash of onion powder or a pinch of Italian seasoning can also add some depth.

Equipment Needed: Keep It Simple, Stupid

You don't need fancy gadgets. Just the basics. Also, don't be afraid to explore recipes like Spinach Mushroom Pasta .

• Large Skillet: Oven-safe is ideal, but not a dealbreaker. If you don’t have one, just use a regular skillet and then transfer the chicken to a baking dish.
• Mixing Bowl: For the filling. Duh.
• Meat Mallet (Optional): Makes the chicken breasts nice and even. A rolling pin works too!
• Cutting Board & Sharp Knife: Safety first, people!
• Instant-Read Thermometer: Crucial for making sure your chicken is cooked to a safe 165° F ( 74° C) . No one wants salmonella.

Honestly, this recipe is pretty straightforward. even if you’re not a whiz in the kitchen, you can totally nail it.

This opens the door to many possibilities such as vegetarian weeknight dinners . remember when i tried to make a soufflé and it collapsed? yeah, this is way easier than that.

Now go forth and create! you can also make it into a pasta skillet if you shred the chicken.

Okay, let's whip up some Creamy Spinach and Artichoke Stuffed Chicken Breast ! This ain't just chicken; it's comfort food with a fancy twist.

Cooking Method: Stuffed Chicken, Simplified

I'm gonna show you how to make this dish like a pro. don't worry, it’s easier than it sounds! i’m talking about taking those classic spinach recipes flavors and stuffing them into juicy chicken breasts.

Prep Like a Boss

• Essential mise en place: Dice artichoke hearts, chop spinach, and soften cream cheese. This sets you up for success!
• Time-saving organization: Have all your ingredients measured and ready before you start cooking. Trust me; it makes life easier. Honestly, it’s a game-changer.
• Safety first! Wash your hands and cutting board after handling raw chicken. Nobody wants to get sick.

Let's Get Cooking: Step-by-Step

1. Butterfly those chicken breasts. Slice ‘em in half horizontally, like opening a book. Then pound ‘em to about ½ inch thickness.
2. Season the chicken. Rub with olive oil, garlic powder, paprika, salt, and pepper.
3. Sauté garlic in a skillet until fragrant. Then, toss in the spinach and cook 'til it wilts.
4. Mix spinach with artichoke hearts, cream cheese, Parmesan, mozzarella, mayonnaise, lemon juice, red pepper flakes (if you like a kick), salt, and pepper. Bam!
5. Stuff each chicken breast with the mixture. Fold over and use toothpicks to hold it all together.
6. Sear the chicken in the same skillet until browned on both sides. This is where the magic happens.
7. Bake at 375° F ( 190° C) for 15- 20 minutes , or until the internal temp hits 165° F ( 74° C) . An instant-read thermometer is your best friend here.
8. Let it rest. Tent with foil for a few minutes before serving.

You know, I once undercooked chicken. It was not a good experience! Always check that internal temperature.

Pro Tips for Chicken Glory

• Don't overstuff! Too much filling, and it'll explode out the sides. No bueno.
• Squeeze that spinach! If you are like me and using frozen spinach, dry is best so that you have the right consistancy.
• Make-ahead win: Prep the filling a day ahead. This saves time on busy weeknights.

This pasta skillet isn't just good; it’s restaurant-worthy . you can totally pair this with my parmesan spinach mushroom pasta skillet for the ultimate comfort food meal.

Think of it as an elevated way to do pasta dinners . it’s great for vegetarian weeknight dinners , too. trust me, even hardcore meat-eaters will love this.

Looking for some amazing Pasta Dinner Recipes? Then look no further than this. It's a total crowd-pleaser, I promise.

Seriously, give this a try. It's an easy way to impress, and it’s delicious. This recipe for Spinach Mushroom Pasta is going to be a hit, I swear.

Alright, let's dive into some extra notes for our creamy spinach and artichoke stuffed chicken breast. trust me, these little nuggets of wisdom will make your cooking experience smoother than a sinatra song.

Recipe Notes: Rocking Those Spinach Recipes !

Serving Suggestions: Plating Like a Pro

Honestly, presentation matters! for plating, think simple elegance. a swirl of balsamic glaze on the plate adds a touch of fancy.

Place the chicken on a bed of wilted greens. this makes it look like you spent hours in the kitchen!

Complementary sides are key. roasted asparagus with lemon is a winner. quinoa salad with herbs brings a fresh vibe. a chilled pinot grigio? yes, please! these all play well with the richness of the chicken.

I find that these pairings make for excellent pasta dinners if you want to change things up.

Storage Tips: Keeping it Fresh

Got leftovers? no problem! refrigerate the cooked chicken in an airtight container. it'll last for 3-4 days. for reheating, pop it in the oven at 350° f ( 175° c) until warmed through.

Avoid microwaving it, honestly. microwaving can make the chicken rubbery.

Freezing works too. wrap each breast individually in plastic wrap, then foil. freeze for up to 2 months. thaw overnight in the fridge before reheating.

These steps make it easy to whip up for any of your vegetarian weeknight dinners , even if you decide to keep the protein.

Variations: Spice It Up!

This recipe is a blank canvas! Want a Vegetarian Weeknight Dinner ? Use portobello mushrooms instead of chicken. Stuff them with the spinach and artichoke mixture. Bake until tender. Boom.

Need it dairy-free? swap out the cream cheese and mayo with plant-based alternatives. works like a charm! for a seasonal twist, use butternut squash puree in the filling during autumn.

It's such a treat! if you are making this as a pasta dish, try our parmesan spinach mushroom pasta skillet modification to add richness.

Nutrition Basics: Feel Good Food

Each serving is roughly 420 calories. you get about 45g of protein, which is awesome. there's also 22g of fat and 8g of carbs.

Plus, that spinach mushroom power combo is packed with vitamins and minerals!

The chicken provides lean protein. Spinach is loaded with iron and antioxidants. Artichoke hearts are full of fibre. It's a delicious way to sneak in some healthy goodness!

So there you have it! whether you're looking for pasta dinner recipes or ways to amp up your spinach recipes , i hope these notes inspire you.

Don't be scared to experiment and make it your own. happy cooking!